Potato Chicken Cream Balls

Delicious Potato Chicken Cream Balls Recipe

Potato Chicken Cream Balls are a mouthwatering mix of creamy mashed potatoes, tender chicken, and smooth cheese, all combined and shaped into bite-sized balls and deep-fried to a golden crunch. This snack is bound to be a party favorite, perfect for get-togethers or as a comforting snack. Here we will discuss the dish's origin, provide a step-by-step recipe, discuss its nutritional value, and provide serving ideas and variations.

Originating from the concept of uniting staple foods to dish up in harmony, Potato Chicken Cream Balls have become popular worldwide across cuisines. The combination of potato and chicken provides a balanced taste, and the creamy interior offers a decadent textural contrast to the crispy exterior. A versatile dish with numerous variations to suit various tastes, this is one to satisfy many.

Ingredients:

To prepare approximately 20 Potato Chicken Cream Balls, you'll need the following ingredients:

For the potato mixture:

4 large russet potatoes, peeled and cubed

2 tablespoons unsalted butter

1/4 cup whole milk

Salt and freshly ground black pepper to taste

For the chicken filling:

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/2 pound boneless, skinless chicken breast, cooked and shredded

1/4 cup heavy cream

1/2 cup shredded mozzarella cheese

1/4 teaspoon paprika

1/4 teaspoon dried thyme

Salt and freshly ground black pepper to taste

For assembly:

1 cup all-purpose flour

2 large eggs, beaten

2 cups breadcrumbs

Vegetable oil for frying

Instructions:

1. Prepare the Potato Mixture

1. Boil potatoes: In a big pan, place the peeled and chopped potatoes, add cold water, and a pinch of salt. Place it on medium-high heat and boil the potatoes until they are tender, about 15 minutes.

2. Mash the potatoes: Drain the potatoes and return them to the pot. Add the unsalted butter and whole milk, and mash until smooth. Season with salt and freshly ground black pepper to taste. Allow the mixture to cool slightly.

2. Prepare the Chicken Filling

1. Sauté the aromatics: Heat the olive oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent, for 3 minutes. Sauté the minced garlic for another minute.

2. Mix in the chicken: Mix in the shredded chicken, heavy cream, shredded mozzarella cheese, paprika, dried thyme, salt, and freshly ground black pepper. Simmer for 2-3 minutes until well mixed and cheese melted. Set aside and cool.

3. Assemble the Balls

1. Form the balls: Take a tablespoon of the mashed potato mixture and flatten it in your palm. Place a teaspoon of the chicken filling in the center and cover it with the potato mixture and form into a ball. Repeat this with the remaining mixtures.

2. Bread the balls: Dust each ball with all-purpose flour, dip it in eggs that have been beaten, and dust with breadcrumbs. Coat each ball uniformly.

4. Fry the Balls

1. Heat the oil: Place veg oil in a deep frying pan and heat it to 350°F (175°C). Provide sufficient oil to completely submerge the balls.

2. Fry until golden: Gently add a handful of balls to the hot oil without crowding. Fry the balls until they are golden brown and crispy for around 3-4 minutes a batch.

3. Drain excess oil: Remove the balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Nutritional Information:

Understanding the nutritional value of Potato Chicken Cream Balls will enable you to make healthy food choices. Below is an approximate breakdown per serving (2 balls):

Calories: 220 kcal

Protein: 10 g

Carbohydrates: 25 g

Sugars: 2 g

Dietary Fiber: 2 g

Fat: 9 g

Saturated Fat: 4 g

Cholesterol: 45 mg

Sodium: 350 mg

Potassium: 400 mg

Vitamin A: 200 IU

Vitamin C: 8 mg

Calcium: 80 mg

Iron: 1.5 mg

Please note that the above values are approximate and will vary based on the specific ingredient bran

ds and cooking procedures employed.

Tips and Variations :

Spice it up: Add cayenne pepper or chili flakes to the chicken mixture if you prefer a little heat.

Air fryer option: For a less oily healthier version, bake the coated balls in an air fryer at 375°F (190°C) for 12-15 minutes, shaking the basket midway.

Dipping sauces: Enjoy with ranch dressing, garlic aioli, honey mustard, or spicy sriracha mayo for a flavor boost.

Make-ahead tip: You can prepare and freeze the coated balls before frying. Fry them directly from frozen when you want to cook, adding a minute or two to the cooking time.

Why You Should Try Potato Chicken Cream Balls

Not only are Potato Chicken Cream Balls a delicious snack, but they are also versatile, kid-friendly, and meal prep-friendly. Whether you're serving them as an appetizer, side, or quick snack, they're sure to impress. Their crispy exterior and creamy, flavorful interior make them a kid and adult favorite alike.

Additionally, the recipe can be personalized—you can make it spicy, cheesy, or even vegetarian by substituting the chicken with mushrooms or paneer.

And Finally, This Potato Chicken Cream Balls recipe is a good one to have in your repertoire. It's a simple yet rich recipe that's easy to make and perfect for family dinners, game nights, or even as a lunchbox filler. And with the option of baking or air-frying, you can prepare it in a healthy manner without compromising on taste.